METHOD:

For the Candied Pepitas:

Preheat oven to 350°F. Mix 2 cups sugar with the salt and Espelette pepper and set aside. Make a dry caramel with the remaining 2 cups of sugar. Meanwhile, roast the pumpkin seeds for 5 minutes in the oven. As soon as the caramel turns deep brown, add the warm pumpkin seeds. Remove from heat and stir continuously with a wooden spoon. The caramel will begin to set. Immediately strain the excess caramel and dump the caramel-covered pumpkin seeds onto the sugar-salt-Espelette mixture. Carefully (with gloves, if necessary) toss rapidly without stopping until seeds are well coated.

For the Poblano Cream:

Melt butter in a saucepot. Add onions and leeks and sweat until soft (without browning). Add garlic and cook 5 minutes more, stirring constantly. Cook for 3 more minutes. Add heavy cream and chilies and reduce by half. Blend the entire mixture until smooth and pass twice through a chinois. Season and reserve.

For the Horseradish Crème Frâiche:

In a bowl, combine the crème frâiche, horseradish, and salt.

For the Butternut Squash Galette:

Preheat oven to 350°F. Brush the bottom of a 4-inch nonstick pan with some duck fat. Place a butternut squash coin in the middle of the pan. Work clockwise and overlap every squash round with the next one, all the way to the edge of the pan. Drizzle more duck fat over the squash. Sprinkle lightly with salt and five spice. Put a dollop of the Horseradish Crème Frâiche directly in the center of the pan and repeat until the pan is filled. Place the pan on a hot flat top. Cook off the eye of the flat top until squash edges begin to caramelize, about 5 minutes. Put the pan in the oven for 12 to 15 minutes. Remove from the oven and flip the Butternut Squash Galette onto a flat surface lined with wax paper.

To Assemble and Serve:

Heat 2 ounces of the Poblano Cream and spoon it onto a plate. Carefully, transfer the Butternut Squash Galette over the Poblano Cream. Garnish with Candied Pepitas and a quick drizzle of extra virgin olive oil and sea salt.